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Hospitality 309: Food & Beverage Service & Operations  /  Business Courses

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Food Preparation Safety Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

Page 1

Question 1 1. Matt has had a long shift at the salsa station. He is wearing high quality polyurethane gloves. It's been almost 5 hours now and he has not had a minute to take a break. Which of the scenarios below follows proper use of gloves?

Question 2 2. In what scenario can Mandy re-use her glove that she was using while cutting raw potatoes for French fries?

Question 3 3. After Lisa served her a sandwich at the diner, she took a minute to brush her hair off her face. Lisa had her gloves on all the time. If you were Lisa's manager what would you do?

Question 4 4. Tom was slicing raw beef for teriyaki when he was called to help serve food. He quickly washed his gloved hands and started taking orders and serving prepared food on to plates and dishes. Which of the following statements reflects the correct use of gloves?

Question 5 5. The use of gloves is recommended in food service because _____.

Page 2

Question 6 6. Chipotle's food traceability program uses a standardized numbering system known as what?

Question 7 7. Food traceability numbering provides all of these details about a product EXCEPT for:

Question 8 8. Food traceability enables food products to be tracked from producers to buyers. Food traceability may also be used for all of these additional reasons EXCEPT for:

Question 9 9. Chipotle's food traceability program mirrors its motto, 'Food with Integrity,' by providing _____.

Question 10 10. Food traceability refers to the ability to do what?

Page 3

Question 11 11. When serving food, what temperature should hot food be kept at in order for it to be safe?

Question 12 12. Proper handwashing includes scrubbing your hands and arms with soap and warm running water for _____ seconds.

Question 13 13. What should the internal temperature of poultry be when it is safe to eat?

Question 14 14. Cold food should be stored at a maximum temperature of _____ degrees F.

Question 15 15. What range of temperatures defines the Temperature Danger Zone?

Page 4

Question 16 16. What temperature should ground meat be cooked to for it to be safe to eat?

Question 17 17. Which of the following is TRUE of food preparation worker hand washing?

Question 18 18. A catering company sets up equipment that heats finished hot food to a temperature of 150 degrees Fahrenheit. Is this a good idea? Why or why not?

Question 19 19. What is the term that describes when microbes from one food product come into contact with a different food in a restaurant setting?

Question 20 20. Which of the following is NOT a good practice to prevent the contamination of food?

Page 5

Question 21 21. You start feeling like you have the stomach flu and wonder about foodborne illness. You trace it back to the leftover pizza you ate three days ago. Now, four days later you are experiencing the same symptoms. It is likely you have _____

Question 22 22. Which of the following statements regarding foodborne illness is NOT true?

Question 23 23. What distinguishes food infection from a condition like the flu?

Question 24 24. In terms of foodborne illness, what is considered to be a vehicle?

Question 25 25. What illness is caused by ingesting food containing preformed microbial toxins?

Page 6

Question 26 26. Which one is NOT a common injury in a food service establishment?

Question 27 27. Which one is FALSE about accidents and prevention in food service establishments?

Question 28 28. Which one can help prevent accidents?

Question 29 29. How many on the job accidents occur in a food service establishment?

Question 30 30. How much money can be saved if a food service establishment puts a safety program into effect?

Food Preparation Safety Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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